Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 60 Minutes

Cooking Time: 15 Minutes

Ready In: 75 Minutes

Ingredients

  • 1 T adobo sauce ( from the can of chipotles)
  • 2 -3 whole chipotles
  • 1/2 C chopped cilantro ( tender stems ok)
  • 1 to 1 1/2 pounds grill-able fish, at least an inch thick
  • 2-3 large garlic cloves
  • 1 tsp ground coriander
  • 1 T ground cumin
  • 1- 2 tsp minced habanero ( or use jalapeƱo for less spicy)
  • 1/8 tsp kosher salt or more to taste
  • 1/8 C fresh lime juice, or more to taste
  • 1 T lime juice
  • zest from one lime
  • 4 T olive oil
  • 2 1/2 C diced -just ripe peaches ( about 3-4 peaches)
  • cracked black pepper
  • 1/4 C finely diced red onion
  • 1 tsp sugar
  • 8-12 x 6 inch tortillas ( corn-flour mix) Grilled

Instructions

  1. In a food processor, blend all the marinade ingredients into a fine paste
  2. Rub fish generously with marinade and let marinate at least one hour or over night in the fridge
  3. ( You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).While fish is marinating make the Cilantro Peach Salsa
  4. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact
  5. Dice and place in medium bowl
  6. Half and seed the habanero, and mince as small as possible
  7. Sprinkle only 1 teaspoon of habanero, over the peaches ( about 1/3 of the habanero)
  8. You can always add more, so start conservatively
  9. Add the rest of the ingredients, and gently fold them together
  10. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix
  11. Grill the fish over high heat to get a nice sear on both sides
  12. Make sure grate is clean and oiled and use a metal spatula
  13. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness
  14. You could also finish in the oven
  15. Give a good squeeze of lime, and taste for salt, adding if necessary.Give the tortillas a quick sear on the grill.Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa
  16. Skewer to keep closed
  17. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro
  18. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce
  19. I like Tapatio.

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